The Leg Medallions

Serving size: 1 pack serves 3–4.


Choosing your fat: Cook with a good amount of fat to add moisture; choose oil or fat with a high smoking point necessary for a good sear—ghee butter or rendered fats like lard or tallow, or avocado oil.

Preferred Seasonings: A simple seasoning of salt and pepper, added right before cooking, is all you need to bring out the meat's natural flavor. If using a seasoning blend, apply it on the meat in the last couple minutes of cooking. Planning to grill the medallions? Try marinating in your favorite teriyaki sauce overnight.

Leg medallions can be cut into cubes for kebabs or strips for stir-frys, but one of the best ways to enjoy this cut is the most simple and direct way, which is pan-searing.

• Start by pre-heating a large cast-iron skillet over medium-high heat for 3–5 minutes.
• Pat each medallion completely dry and season with salt and pepper.
• Once the pan is hot, add 2 Tbsp of oil/fat.
• Making sure not to overcrowd the pan, sear the medallions, flipping on each side, to get a nice all-around crust for about 6–8 minutes in TOTAL. These cook very fast, going from rare to medium to over-cooked in just a few minutes, so you'll want to keep a close eye on them the whole time. (*See below for extra searing tips)
• Keep in mind they will continue to cook once you remove them from the pan. Let it rest for at least 5 minutes before cutting into it
• Cut against the grain (https://mauinuivenison.com/pages/fundamentals) to ensure a tender bite.

Some key things to keep in mind for a proper sear:

• Pat each medallion dry—this helps keep it from steaming instead of searing.
• Make sure the pan is hot—add the meat when the oil starts to shimmer and smoke just slightly.
• Avoid overcrowding the pan and leave a few inches of space between the pieces of meat—if necessary, cook meat in smaller batches. This also ensures even cooking and prevents crowded meat from steaming instead of searing.
• Once you put the meat in a pan, let it be. The meat needs a few minutes of uninterrupted contact to sear properly—it will actually stick to the bottom of the pan at first and then release naturally when seared.

To check doneness use the finger test method (https://mauinuivenison.com/pages/gauging-meat-doneness). It's best served at medium rare to medium doneness, with an internal temp. of 130°-135°